Heat the oil in a saucepan and cook the onion over a medium heat for 3-4 minutes. Add the garlic and spices and cook for 1 minute more.

Add the pumpkin and stock to the pan, bring to the boil, then simmer for 20-30 minutes until the pumpkin is tender. Remove the pan from the heat and set aside to allow the contents to cool slightly.

Process the pumpkin and cooking liquid in batches in a food processor until smooth. Return the soup to a clean saucepan, stir in the cream and season to taste and cook over a medium heat, without boiling, until smooth.

Serve the soup with a swirl of cream and a sprinkling of chives and some Rustic Bonfire Bread.